Don't be fooled by boring broccoli salads! Sesame seeds and oil bring life to avocado, sweet onions and fresh cilantro in this next-level broccoli and chicken dish. It's a picnic-worthy weeknight winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Before starting, preheat your broiler to high. Wash and dry all produce. Peel, then cut onion into ½-inch pieces. Peel, pit, then cut avocado into 1/4-inch pieces. Roughly chop the cilantro. Cut the broccoli into bite-sized pieces.
Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving ½-inch intact on the other end. Open up chicken like a book. Season all over with salt and pepper. Set aside.
Toss broccoli and onions with 1 tbsp oil (dbl for 4ppl) on a foil-lined baking sheet . Season with salt and pepper. Broil the veggies in the middle of the oven until tender-crisp, 7-8 min.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown and cooked through, 5-7 min per side. **
Stir together mayo, 1/2 tbsp sesame oil (dbl for 4ppl), half the cilantro and half the sesame seeds in a large bowl. Season with salt and pepper. Add the broccoli, onions, spring mix, and avocado to the bowl. Stir to coat with the dressing.
Divide the chicken and broccoli salad between plates. Sprinkle over the remaining cilantro and remaining sesame seeds.